Frozen Fruit Tart

Photo by Gail C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    graham crackers

  • 2

    Tbsp whole natural almonds

  • 1

    Tbsp sugar

  • 1

    Tbsp canola oil

  • 1

    Tbsp honey

  • 2

    tsp water

  • 1 1/2

    cup light vanilla ice cream

  • 1 1/2

    cup mango or passion fruit sorbet

  • 3

    ripe nectarines, each pitted and cut into 8 wedges

  • 2

    ripe plums, each pitted and cut into 8 wedges

  • 1

    cup raspberries

Directions

Preheat oven to 350ยบ. Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9" round tart pan with removable bottom. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.

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